Peanut Chutney
Ingredients 2 cups peanuts 1/2 tbsp. red chilli powder 1/2 tbsp. salt 1 tsp. cumin seeds 2 tsp. sugar 2-3 pinches asafoetida Method Roast the peanuts lightly. Rub the nuts with a wad of cloth when a bit cooled. This will remove the thin covering easily. Blow out the skins, sieve with a large-holed sieve if any skins are leftover. Put all the ingredients, with the nuts, in a dry grinder. Grind very coarsely. Transfer the contents to a mortar and pestle. Pound till the oil shows on fingers on touching. Serve dry with rice. Or mix into some plain yoghurt to make a thick chutney . This may be served with snacks like vadas or bajjis. Store in a clean dry jar.

Green All-purpose Chutney
Ingredients 15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed Method Put all the ingredients , except oil and asafoetida , in a small mixie. Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained. Try using no water or as little as possible to make the chutney keep longer. Add water as and when required. Store in a clean glass bottle. Note: Serve is a fried indian snack made of gram flour. 1/2 tsp. jaggery salt to taste 1 tsp. oil 1 clovette garlic

Jhatpat Tomato Chutney
Ingredients 2 onions 3 tomatoes 4 to 5 dry red chilli 1 teaspoon of tamarind pulp (imli ) 1 teaspoon of vegetable oil salt according to your taste Method Cut the onions and tomatoes into 4 pieces , heat the oil in a pan and put the onions , tomatoes , red chilli and the tamarind in the pan Fry for 5 to 6 mins , (do not fry for longer than that , as the flavour of the chutney would be lost ). Remove the pan from heat and let it cool down for 10 -15 minutes . Then put everything into a blender or mixer and make it into a paste . Add salt according to your taste , and your jhatpat chutney is ready . I like it with dosa or idli , but doesn't taste bad if taken with rice or roti too .

Green Apple Chutney
Ingredients green apples - 2 mustard powder and methi powder - 1/4 teaspoon chilli powder - 2 teaspoons garlic - 3 (cut into small pieces) turmeric powder - a pinch salt - as desired seasoning mustard seeds urad dal red chillies hing oil Method Wash green apple and grate it along with skin. In a kadai add oil. To this add all the seasoning. Squeeze all the water from the grated apple and add it to the kadai when the seasoning starts to splutter. Now add turmeric and salt to it. When the apple is half cooked add chilli powder and mustard-methi powder and allow it to cook till the oil floats. Note : Mustard and methi powder when added to dals makes them tasty, except for methi dal. This can be done by taking methi seeds half to the mustard seeds taken, roasting them separately and grinding them together.

Madras Tomato Chutney
Ingredients 1 large onion (chopped) 2 large tomatoes (chopped) 2-3 garlic pods (chopped) 3/4 tsp red chilli powder 2 tbsp tamarind extract (juice) vanaspathi or oil as required salt to taste Method Fry the chopped onions in oil till translucent. Add the garlic pods and fry for 2-3 minutes. Add the chopped tomatoes and fry till the tomatoes are cooked and mashed Add chilli powder/ salt and stir for 3 minutes. Remove from fire and allow it to cool. Then grind this cooked mixture to a fine paste in a food processor. To garnish - heat vanaspathi or oil in the same kadai. Add the mustard seeds. After the seeds splutter, add the curry leaves and asafoetida. Allow 1/2 minute to saute, add the ground paste and stir fry for 3 minutes. The chutney is now ready to be served. The above quantity will serve four people. This chutney will taste very good, if madras or pearl onions are used instead of large Onions. For seasoning: 8-10 curry leaves 1/4 tsp mustard seeds pinch of asafoetida powder

Amla (Nellikai) Chutney
Ingredients first dry the amla in sun for a few days. after it gets dried steam the dried nellikai in cooker (dont pour water). then after steaming take out the seeds and fry it with 1 green chilli 2 tbsp of coconut 1/2 tsp mustard seeds 2 tsp of ullutham (urud dhal) paruppu Method After frying beat this in a blender with some water and coriander and 1/4 tsp of salt to taste. That's, the chutney is ready.

Cilantro Chutney
Ingredients 1 bunch of cilantro pinch of salt 1 garlic clove (optional) hand full of peanuts (finally crushed, this is optional) few drops of lemon juice hot chilly peppers ginger Method In blender, mix above ingredients to a fine paste, only few drops of water can be added. But lemon juice should do the job. Please note: Chutney should be kept in fridge and use within 2-3 days. Serve with any friend appetizers, rice or main dishes.

Lahson (Garlic) ki Chutney
Ingredients 20 cloves fresh garlic 2 teaspoons of chilli powder (or according to taste) 1/2 teaspoon of salt (or according to taste) 2 teaspoons of vegetable oil Method Peel and grind the garlic until it is a paste. Add the chilli power, salt and oil to the garlic. Mix again thoroughly. You should have a thick, but smooth paste (a bit like toothpaste, but don't brush your teeth with this!) Enjoy the chutney in a variety of ways! Innovation is the answer! Storage : The chutney should be stored in an airtight container in the fridge or a cool, dark place. If stored in the fridge, it will last as long as it is not eaten up!

Pickled Radish
Ingredients 1 kg. tender fresh radish Method Wash, wipe, and slice radish into desired pieces. Do not make pieces too small or they will get mushy on pickling. Soak them in wet brine for 10-12 hours or overnight. Drain and wash thoroughly under cold running water. Drain completely, dab with kitchen cloth if necessary. Pack tight layers into sterile jar, without leaving spaces. Pour vinegar over slices to cover them. Mature for 48 hours at least before using.

Spicy Mango Pickle
Ingredients 3 medium raw firm mangoes-chopped in chunks 1 tbsp crushed mustard seeds 1/2 tbsp crushed fenugreek seeds (methi) 1/4 tbsp aniseed(saunf) 1/2 cup red chilli powder Method Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days. On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes. Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable. In a large plastic or glass bowl, mix all the dry ingredients left. Add the mangoes add half the oil mix very well with clean dry hands or a spatula. Transfer to a clean jar and press down lightly. Pour remaining oil on top. Allow to marinate for 10 days before using. Take out in small quantities for use in a small glass jar. The main jar should always have a layer of oil floating on top. Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature. 1/2 cup salt 1/5 cup turmeric powder 1 cup oil (any refined oil) glass china or earthen pickle jar

Chilly and Ginger Pickle
Ingredients green chillies - 100gms ginger - 100 gms tamarind - 100gms mustard - 2 tsp fenugreek seeds 25 gms fry well and powder Method Heat tawa put oil. When the oil gets hot add mustard seeds and curry leaves to it. Meanwhile cut the chilly and ginger into small pieces and add it and fry for a few mts . Next add the tamarind syrup to it. Add salt and turmeric powder allow it boil for about 10 mts in low flame Once the chilly and ginger gets cooked and becomes little thick add the jaggery and the fenugreek powder and keep on stirring it for about 5 mts . You start getting good smell of chilly, ginger, jaggery and once the oil starts coming out it means your pickle is ready. This pickle can be kept up to a max of 6 months. curry leaves salt to taste turmeric powder - 1 tsp gingerly oil - 100 ml jaggery - 100gms

Hot and Sour Tomato Pickle
Ingredients 2 lbs. green tomatoes (red ones can be used too) 15-20 red chillies 1 cup chopped ginger 1 cup chopped garlic 2 cups vinegar Method Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup vinegar. Leave for about 2 hours. Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar. Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. Add the tomatoes and the remaining vinegar. Stir continuously as the mixture comes to a boil. When the pickle is almost done, the oil begins to float at the top. Take it off the heat and let it cool. Store in a clean bottle. Will keep for a year (if anything remains of it!!). This is a delicious accompaniment to rice/dal, roti or curd rice. You can vary the amount of red chillies/vingear depending on how hot/sour you want the pickle to turn out. 1 tsp turmeric 1 tbsp mustard seeds 1 tsp fenugreek 1 1/2 cups oil salt to taste

Ginger Garlic Mango Pickle
Ingredients 1 kg green mango pieces 1/4 kg ginger garlic paste 1/4 kg salt 1/4 kg red chilli powder 1/4 kg til /sesame oil Method Cut the mango pieces (the size of half a lemon) clean them with a dry cloth and put it aside. Clean the ginger garlic and make a fine paste. In a big vessel put the mango pieces, salt, red chilli powder, ginger garlic paste and mix well. In a kadai heat 100 gm oil and put 1/2 spoon rai 1/2 spoon jeera 1/2 spoon methi. As the seasoning start to spurt switch of the gas and cool it. Heat a vessel for few minutes till it becomes real hot and switch of the stove. Pour the remaining 400 gm of oil into the vessel and allow the oil to cool in the vessel itself. Do not heat the oil with the vessel /but only pour it in the hot vessel. Clean a glass bottle (1.5 kgs) dry it completely. Put all the ingredients of step 1 into the bottle. Only after the oil has cooled down mix the step 2 and step 3 ingredients into the bottle. Mix the mango pieces and the masala with a wooden spoon. Close the lid tightly and keep aside for about 2/3 days. The pickle can be used as and when required

Tamarind Ginger Pickle
Ingredients 1/4 kg ginger fresh green chilli-10 big lemon size tamarind salt to taste turmeric powder-1tsp. jaggery powdered-2tsp (if you need it more sweet add little more) oil- enough to fry well the ginger and chilli mustard seed-1/2tsp Method Cut very finely the ginger or grate it as you wish. Wash it and drain it aside. There should not be any water. Also cut the chillies very finely. Heat oil fry the mustard seed and when it splutters add the ginger and chilli and fry them adding turmeric powder. Then extract thick juice from tamarind, add to the ginger, chilli. Mix them well. Add salt. Let it boil well and become thick. The oil will be now separated from the gravy. Now our pickle is done. Before removing it from fire add jaggery mix well. This one is only optional. If you need it more spicy you need not add jaggery , on the other hand if you like it taste more sweet add more and enjoy your food.

Green Pepper Pickles
Ingredients green pepper - 250 gm lemon - 5 turmeric powder - a pinch asafoetida powder - a pinch mustard seeds -1 tsp salt to taste cooking oil - 4 tbsp Method First of all keep a clean and dry container ready. Clean the green pepper thoroughly and pat them dry with a clean cloth. Then, transfer them into the container. Add lemon juice over them such that they are fully immersed in the juice. Heat oil in a kadai, add mustards seeds, asafoetida powder and turmeric powder and pour it over the pepper and mix well. Keep it aside for a week and use it with a dry spoon.

Lemon Pickle(Pitlai)
Ingredients Fry in oil and grind into paste: dhania 1 1/2 tsp channa dhal 1 tsp urad dhal 1 tsp red chillies 6 coconut dry or fresh 1 handful Method Grind the above nicely once it is done in oil. Boil the veg., with tamarind water and if you need, add more water and tamarind later. Soak channa previous night in water and boil it well with little salt and enough water. Mix these two with salt, sambhar powder, diluted boiled dhal. Allow it to boil for a minute. Add the paste and keep aside. Do the seasoning with mustard, curry leaves and urad dhal. Goes well with plain rice and pappad or cucumber raitha. big size eggplant 1 tamarind pulp 1 tsp sambhar powder 1/2 tsp toor dhal 1 handful white channa 1 handful